The Zeppelin Winery Chateau d’Abalone isn’t even the sort of wine you’d serve with lunch meat. This white is three delicious bottles with serious fruit concentration, thanks to an unexpected frost in Paso Robles. The year’s yields were low but what came out… well, let’s just say the grapes that survived did the work for two.
What this means for the 2011 Chateau d’Abalone is simple: these bottles hold a full and creamy wine with flavors of deep green pear and tangelo rind. Moderate acidty and a perfect balance, it’s the wine you’re going to want with seafood on that first beachside BBQ of the season, the one that’s just around the corner. And yes, this wine could probably hold its own with some lousy olive loaf sandwich, but do you really want to waste a Zeppelin Winery vintage on cold cuts?
Okay, well, if that’s your thing, we’re not gonna tell you what to do. Just be aware that the 2011 Chateau d’Abalone is named for the food it pairs with the best. And no matter what you think, that’s not ever going to be “a bologna.” Or a hat. That’s chapeau. Seriously, you need to try to get your money back because you didn’t learn a thing in that class.
Zeppelin Winery is a very small producer of super premium wines, based on the Central Coast of California. Founded in 2009 by winemaker Stillman Brown of Red Zeppelin Winery and wine veteran Dan Lewis (he's the office guy) we produce tiny lots of Syrah and other misunderstood varietals, with almost invariably insane labels. Most can only be purchased directly, but once in a while they emerge into the light of day.
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